UPDATE:

Hello - I'm a bit behind because my job has me out of town but I will be updating with more recipes very soon. Thank you for your patience.

Weekly Sustenence Chef (2/28/2009)

UPDATE: I'm just two weeks behind now (If you count this week). Hang in there!

UPDATE #2 - Life has gotten busy but I will return post a family emergency. Back to the hosptial! 4/28/2009

Sunday, January 25, 2009

MENU: January 25 - February 1, 2009

Meal
1. Venison and Cabbage Stew

2. Pork, Cashew, and Green Bean Stir-Fry
SIDE: Brown rice

3. Double-Herb Roasted Chicken and Potatoes
SIDE:Mixed Green Salad with Maple-Sherry Vinaigrette

Weekly Shopping
1 small cabbage
1 lb green beans
1 small head red leaf lettuce
fresh oregano
fresh basil
1 navel orange
1 shallot
1 loaf crusty bread
3 oz chèvre (goat cheese)
1 lb stew meat (venison or beef)
4-5 lb roasting chicken
shredded cheddar cheese
4oz cashew nuts (unsalted)
8oz cranberry juice


Pantry Items
1 onion
4 celery stalks
2 large carrots
dried basil
dried parsley
dried thyme
7 cloves garlic
sea salt
pepper
12 oz tomato paste
2 cans crushed tomatoes
soy sauce
cornstarch
1 lb pork tenderloin
sesame oil
cooking spray
fresh ginger
1 can chicken broth
brown rice
8 red potatoes
red onion
sherry vinegar
pure maple syrup
lemon juice
Dijon mustard
olive oil
dried cranberries

No comments: